Dietary approaches to the reduction of blood pressure: the independence of weight and sodium/potassium interventions

Abstract

This study was designed to determine the feasibility of teaching mildly hypertensive individuals to select a diet, using normally available food products, that either would produce a 5% reduction in percentage of overweight (without altering sodium (Na), potassium (K), or Na:K ratio) or would decrease Na to less than 70 mEq and increase K to greater than 100 mEq (without affecting weight) and to compare the resulting changes in blood pressure. Fifty-two participants with mild hypertension were randomly assigned to either a weight-loss or a Na:K intervention. Blood pressure, weight, 3-day diaries, and 24-h urinary excretion of Na and K were measured before and after an 8-week intervention. Participants in the weight-loss intervention had significantly greater changes in weight and calorie intake than those in the Na:K intervention, while changes in Na:K ratio were greatest in the intervention targeted for that change. The percentage of participants who were able to meet the dietary goals is presented and the implications of these data for the selection of dietary goals are discussed.